Tomatoes Tapenade With a Feta Topping

• 10 small ripe plum tomatoes, cut in half (most of the pulp scooped out)
• salt
• 1 14 cups black olives, chopped fine
• 23 cup green olives, chopped fine
• 4 anchovy fillets, chopped fine
• 2 teaspoons minced garlic
• 1 12 tablespoons capers, chopped fine
• 1 shallot, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon fresh parsley, fine chopped
• 14 teaspoon ground black pepper
• 1 cup feta cheese
• 1 cup Italian seasoned breadcrumbs

1. Tomatoes -- Cut each of the plum tomatoes in half and scoop out the pulp.
2. Season each with a little salt and set on a baking sheet lined with parchment paper.
3. Tapenade -- Mix the black olives, green olives, anchovies, garlic, capers, shallot, lemon juice, olive oil, parsley, and pepper in a small bowl Mix well to combine all the flavors.
4. Topping -- Just mix the bread crumbs and feta together.
5. Thats the topping.
6. Stuffing -- Simply stuff the tomatoes with the tapenade and then top with a heaping spoon of the feta topping.
7. Bake -- Broil (second shelf) for 2-4 minutes until the cheese heats up as well as the tomato warms a bit, and the bread crumbs begin to brown.
8. Not long, so watch them carefully.
9. You don't want to burn it.
10. Serve -- Just serve and enjoy.
11. I like to serve some baguette slices on the side if you like.
12. A simple easy appetizer!

tomatoes, salt, black olives, green olives, anchovy, garlic, capers, shallot, lemon juice, olive oil, fresh parsley, ground black pepper, feta cheese, italian seasoned breadcrumbs

Taken from www.food.com/recipe/tomatoes-tapenade-with-a-feta-topping-401978 (may not work)